This looks delicious! Thanks for the inspiration. I've made pizza & calzones many times (dough from scratch from the Dean & Deluca cookbook - make a double batch & keep half in the freezer). I found that transferring to my baking stone in the oven is easier if I make the goods on parchment paper (available @ WF, btw) & use the paper to move the food to the oven. As a bonus, it's a barrier to keep melted cheeses & other burnable bits off the stone.
Recipe: Sausage Pizza, Topped with Crispy Kale
Six Ingredients (and Salt)
|4/19/11 01:55 PM|
Best Tea Kettles 2010
|9/8/10 11:56 PM|
SAzcuy, that's brilliant; I'm trying it tomorrow.
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|5/25/10 01:49 AM|